Icing is wilton buttercream. I printed the "W" in MS word, the font is called French Script MT. I had to enlarge it on the printer. I put it under a piece of wax paper. I melted candy melts & put them in a frosting bag. I used tip 1 to outline the "W" then I filled it in with a larger tip, maybe, 6 or 7. Once it was solid & dry, I carefully peeled it off the wax paper & put it on the cake. It took some practice!

Wow1 Thanks, all! It is a 10" pan. I made the wedding cake too. It was a simple cake (second wedding). A 12" white cake with cornelli lace and gumpaste flowers. Pretty, but this was more dramatic. Yes, Wilton BC with the coacoa powder.

Ganache is easy to make & so delicious. It is just whipping cream & chocolate. I use a good quality semi-sweet chocolate for better taste. The ratio I used was 6 oz choc & 4 oz cream, but you can vary it for differing thickness. You boil the cream and then pour it over your chocolate. Stir until melted. Pour carefully onto your cake. Spread on the top with a spatula & then I bag the ganace in an icing bag without a tip and make the drips using that - not as messy.

Icing is wilton buttercream. I printed the "W" in MS word, the font is called French Script MT. I had to enlarge it on the printer. I put it under a piece of wax paper. I melted candy melts & put them in a frosting bag. I used tip 1 to outline the "W" then I filled it in with a larger tip, maybe, 6 or 7. Once it was solid & dry, I carefully peeled it off the wax paper & put it on the cake. It took some practice!

Wow1 Thanks, all! It is a 10" pan. I made the wedding cake too. It was a simple cake (second wedding). A 12" white cake with cornelli lace and gumpaste flowers. Pretty, but this was more dramatic. Yes, Wilton BC with the coacoa powder.

Ganache is easy to make & so delicious. It is just whipping cream & chocolate. I use a good quality semi-sweet chocolate for better taste. The ratio I used was 6 oz choc & 4 oz cream, but you can vary it for differing thickness. You boil the cream and then pour it over your chocolate. Stir until melted. Pour carefully onto your cake. Spread on the top with a spatula & then I bag the ganace in an icing bag without a tip and make the drips using that - not as messy.